MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-VOLUME 3”

February 20, 2019 at 12:00a.m.

STUFFED HOT HUNGARIAN PEPPERS

by BOBBI ENNETT ALLEN

2pounds bulk sausage

1/2cup bread crumbs (more or less depending on amount of sausage)

2cloves fresh garlic, crushed

1teaspoon oregano

1teaspoon salt

1egg

1/4cup shredded mozzarella

1/4cup grated Asiago or Romano cheese

Enough large hot Hungarian peppers to use sausage

Mix all ingredients well by hand. Slice the peppers in half lengthwise and remove seeds and stems. Stuff the peppers and place in a baking dish. Bake at 375 degrees, uncovered, until sausage is cooked through. Drain off grease and add your favorite marinara sauce to cover. Serve with garlic bread made with butter, fresh crushed garlic and Asiago cheese.

MUSHROOM SOUP RUSSIAN STYLE

by DENNIS BECK

4tablespoons unsalted butter

1cup peeled and sliced carrots

1/2cup sliced celery

1cup sliced onion, in rings

11/2cups cooked instant brown rice

11/2pounds sliced fresh brown or white mushrooms, cleaned, stems removed

8cups chicken stock

4tablespoons cider vinegar

2tablespoons minced garlic

Salt and pepper to taste

115-ounce can black beans, drained

Melt the butter in a stock pot over medium heat. Add carrots, onions and celery. Cook and stir until tender, but not browned. Stir in mushrooms and continue cooking until mushrooms are soft. Pour chicken stock in to the pot and season with salt, pepper, vinegar and minced garlic. Cover and simmer over low heat for 30 minutes. Fully cook the instant rice. After the soup has simmered 30 minutes, place the rice and beans in the soup and let simmer another 30 minutes.

CHEESE CHICKEN

by JEANNE HAMEY MORRIS

1stick butter

6floured chicken breasts, boneless or bone-in

1can cream of chicken soup

15ounces evaporated milk

1onion, diced, or use dehydrated

1cup Velveeta cheese, diced

Salt and pepper, to taste

Medium-sized egg noodles

Melt butter in Dutch oven. Roll floured chicken pieces in melted butter in pan. Cook in oven at 350 degrees for 1 hour, uncovered. While this cooks, mix together the soup, milk, cheese, onion, salt and pepper. Pour over chicken and cover. Cook at 350 degrees for another 30 to 45 minutes. Serve over noodles.

HOW TO OBTAIN the book

Send $24.67 (includes tax) plus $7.50 for shipping and handling per book to Mahoning Valley Historical Society, 648 Wick Ave., Youngstown, OH 44502. For a complete, 3-volume set of Recipes of Youngstown, send $62.74 (includes tax) plus $16 shipping to the address above.